Slide 1: Title slide

Title: ASSIST THE DINERS

Slide 2: Learning objectives

• Attend to anticipated additional request and needs of the guest.

• Offer and serve additional food and beverage at the appropriate time.
• Provide necessary condiments and appropriate tableware based on the food order.
• Recognize and follow up delays or deficiencies in service promptly based on enterprise policy.
• Conduct "3-minute check" for guest's satisfaction
• Treat children and guest with special needs with extra attention and care.

Slide 3: Lesson Information 4.2

Assisting Guests with Special Needs

Slide 4: Serving guests with special needs

Blind guests:
Seat them in a relatively quiet place within the restaurant.
Never overfill glasses, cups, or soup bowls.
Describe food and drink items in simple, precise, and plain language.

Hearing impaired guests:

Stand in such a position that the customer is able to see your face clearly and speak directly to the
customer.
Speak slowly and distinctly.
Seat them away from excessive noise.
Read back the food and beverage order to confirm all requests.

Guests with limited mobility:

Place wheelchair users at tables where there is adequate space for maneuverability.
Position them off the main corridors of customer or staff movement.
Position them within easy access of washrooms, exits and fire exits.
Place crutches or walking sticks where they are easily accessible but do not present a risk of injury
to other customers.

Children:
Ask whether a booster seat or high chair is needed.
Ensure that the seats are clean and that the trays on high chairs are clean and sanitized.
Remove any sharp objects from the table.
Remove glassware from the covers of small children.
Talk to the children as you serve them.
Bring paper placemats and crayons to the table, if available.
Help children select an appropriate menu item, if the parents approve.
Serve children as quickly as possible, and serve them first.
Sweep the area beneath the table after the guests depart.

Slide 5: Changing ashtrays

Do not wait for the cigarette butts to accumulate before changing an ashtray.
Invert a clean ashtray and hold it over the soiled one before disposing of the contents of the dirty
ashtray safely.
Slide 6: Dealing with customers who fall ill

If a guest falls ill while in the restaurant, immediately inform a person in authority, such as the
captain waiter or restaurant manager.

The person in authority must inquire if the guest needs assistance and judge whether the illness is of
a serious nature.

If the illness appears to be serious, immediately call emergency services for an ambulance with a
doctor for primary inspection before taking the guest to the hospital.

If the illness is not serious, and after a short period of time the guest recovers and continues with the
meal, a fresh cover should be laid and the meal should be returned from the hotplate.

Slide 7: Title slide

Title: Self-Check 4.2 and Learning Outcome 4.3

Slide 8: Self-Check 4.2

True or False:

1. Seat hearing impaired customers away from excessive noise. (T)

2. Never overfill glasses, cups, or soup bowls. (T)
3. Guests with limited mobility should be placed within easy access of washrooms, exits, and fire exits.
(T)
4. If the customer has children, ask whether a booster seat or high chair is needed. (T)
5. After the guests depart, make sure that the area beneath the table is thoroughly swept. (T)

Slide 9: Learning Outcome 4.3

Perform Banquet or Catering Food Service

Skills and knowledge:

Prepare and check service ware for completeness ahead of time.

Set up tables and chairs in accordance with the event requirements.
Serve food according to general service principles.
Handle food based on food safety procedures.
Ensure coordinated service of meal courses.
Keep assigned areas clean in accordance with enterprise procedure.
Clear tables and bring soiled dishes for dishwashing after the event or function.
Note and monitor number of guests being served.

Slide 10: Banquet and Catering Food Service

Overview:

Banquet and catering food service is the specialized area of the food service industry that provides
food and beverage service for events of all sizes, from small gatherings to large banquets. Banquet
and catering servers must be able to work efficiently and effectively in a fast-paced environment,
while also providing excellent customer service.

Types of catering services:

On-premises catering: Held on the premises of the establishment or facility organizing the event.
Off-premises catering: Held at a remote location.
Party food caterers: Supply only the food for an event.
Hot buffet caterers: Provide hot foods that are delivered in insulated containers.
Full-service caterers: Provide food, service personnel, and all the necessary food-related equipment.

Special considerations:

Centerpieces: Enhance table presentations and create a festive atmosphere.

Linens: Reflect the environment and atmosphere of the dining room or the mood of the event.

This presentation can be tailored to your specific needs by adding or removing slides, or by changing
the content of the slides. You may also want to include images or videos to make the presentation
more visually appealing.

Slide 11: Title slide

Title: Banquet Service

Subtitle: Dining Room Preparation, Menu Preparation, Team System of Service, and Pre-Event
Preparation Guidelines

Image: A photo of a banquet hall with beautifully set tables

Slide 12: Dining Room Preparation

Bullet points:

Pre-set the necessary flatware on the table before service for most courses.
Pre-set multiple course settings to speed up service.
Utilize and set the appropriate flatware according to the menu and course order.
Pre-set dessert flatware, coffee cups and saucers, bread and butter plates, and butter knives.
Pre-set each table with a napkin, printed menu, salt and pepper shakers, sugar caddies, other
condiments, and lamps.
Pre-set water, butter, and baskets of bread on the table nearer to where guests are seated.

Slide 13: Menu Preparation for Banquet Service

Bullet points:

Preparation of the menu presentation is part of a server's general responsibility.

Be familiar with the major ingredients, the main item of the course, accompaniments and garnishes.
Be prepared to explain sauces.

Slide 14: Team System of Service

Subtitle: Back Position

Bullet points:

Support front partners

Run food items from the back to the station
Respond to the guest requests from the front partner
Anticipate the next need of the Front partner

Subtitle: Front Position

Bullet points:
Serve the guests; on the floor most of the time
Handle actual delivery to each guest
Take special requests from guests which is then passed on to the back partner

Slide 15: Pre-Meal Briefing

Bullet points:

A pre-meal briefing is required before all meal functions.

It is to be conducted by the floor supervisor in charge of the event.
Station assignments are given out after the agenda is covered.

Slide 16: Pre-Event Preparation Guidelines

Bullet points:

Make sure that linens are clean and pressed and without rips, fading, or burns.
Confirm with the captain or head waiter exactly what place setting is required for each event.
Fold napkins neatly according to the design selected by the captain, head waiter, or the event
representative.
Confirm that all utensils needed for each course are included at each place setting.
Inspect all dishes and glassware for spots or blemishes.
Make sure all wicker baskets are free of fraying and crumbs.
Be at your post in uniform and ready to work at least 15 minutes before any event is scheduled to
begin.
Complete all service setup.

Slide 17: General Banquet Service Guidelines

1. Tray jacks should only be placed around the perimeter of the room.
2. Remove all trays from the room before the meal begins. Do not return them until clearing is
required or meal service has ended.
3. Remain on the floor while guests are eating.
4. Do not leave the floor unless you have to remove dirty items or pick up food and beverage items.
5. When in the room, keep quietly focused on diners. Do not huddle or chat with fellow servers.
6. Constantly monitor the carpet for items that need to be picked up and removed.
7. Carry no more than three entrees at a time from the service stand to the table.
8. Warn guests when serving hot plates, beverages, and others.
9. Handle all items as quietly as possible around guests and try to keep noise to a minimum in areas
adjacent to the dining room.

Images:

A photo of a banquet team setting up tables and chairs

A photo of a banquet team briefing before a meal service
A photo of a banquet team serving food to guests

**Slide 1: Title slide**

**Title:** Banquet Table Set-Up and Clearing

**Slide 2: Table capacity**

**Round tables**

* 30" round seats 2-3 people

* 36" round seats 4 people
* 42" round seats 5 people
* 48" round seats 6 people
* 54" round seats 7-8 people
* 60" round seats 8 people
* 72" round seats 10 people

**Rectangular tables**

* 18" x 72" seminar seats 3 (one-sided)

* 18" x 96" seminar seats 4 (one-sided)
* 30" x 48" rectangle seats 4 people
* 30" x 72" rectangle seats 6 people
* 30" x 96" rectangle seats 8 people

**Standard banquet table height and width** (for rectangular tables): 29"-30"

**Slide 3: Table spacing**

* Allot 18 inches from the edge of the table to the back of the chair for comfortable seating.
* To save floor space, arrange square tables diagonally.
* A minimum of 42 inches between square tables, with chairs back to back, gives a person about 6
inches to push out their chair, but no space for service to pass through.
* To have a service aisle, a minimum of 60 inches between square tables is needed, with the chairs
back to back, providing around 26 inches for the service aisle.
* When setting up in small areas, a minimum of 24 inches may be placed between corners of diagonal
tables to allow customer access, though without a service aisle.

**Slide 4: Banquet table set-up styles**

* **Herringbone style:** Tables are turned at an angle toward the head or speaker's table. Chairs are
placed on both sides of the tables.
* **Classroom style:** Tables are arranged in rows with chairs on both sides.
* **Theater style:** Chairs are faced towards the head table in front of the room.

**Slide 5: Clearing**

* Make sure that all guests have finished a course.

* Clear from the right side but avoid reaching across the table.
* Walk around the table clockwise, keeping the cleared plates in the left hand away from the guests,
and avoid over stacking them on your arm.
* Clearing plates with flatware requires crossing the fork over the knife to prevent utensils from
sliding off onto the floor.
* When using food service trays, separate flatware from service ware according to type and ensure
that the tray is properly balanced by placing heavier items at the center of the tray.
* Glassware should be cleared separately onto beverage trays to avoid excessive breakage.
* Clearing the table should be conducted as quietly and unobtrusively as possible.

**Slide 6: Crumbing the table**

* Crumb from the center of the table outward, away from the guest, and at a diagonal to an open
corner.
* Use a crumbing utensil such as a special brush, if available, or a folded service towel to sweep the
crumbs onto a plate or small pan.

**Images:**
* Image of a herringbone style banquet table set-up
* Image of a classroom style banquet table set-up
* Image of a theater style banquet table set-up
* Image of a server clearing a table
* Image of a server crumbing a table

Please note that this is just a suggested outline for your presentation. You may need to add or remove
slides depending on your specific needs and audience.